Lentil Salad with Wine Reduction (and Chicken)
·Beluga lentils
Soak the beluga lentils, ideally the day before. Drain off the soaking water, rinse the lentils, and cook until tender. Add a sprig of savory to the pot while cooking. Cook in unsalted water and keep an eye on them so they don't turn mushy.
Prep the vegetables
Peel and chop the carrot and parsley root. I like to cut part into small cubes and part into rounds - it makes the salad look more interesting. Roughly chop the shallot, and slice the celery stalk into both slices and cubes.
Caramelize the vegetables
Melt a knob of butter in a large, deep pan. Add the shallot, parsley root, carrot, and celery stalk, and sauté them together. Season with salt, freshly ground or crushed pepper, pressed garlic, and the remaining savory. Fry over high heat for 5-10 minutes.
Watch closely and don't let it burn
The vegetables should stay crisp - as they cook, they'll darken slightly and take on a light caramelized flavor. Just be careful not to burn them over the high heat.
Add lovage or parsley
Add the cooked, drained lentils to the vegetables and warm everything together for 2 minutes. It tastes wonderful with some finely chopped fresh parsley or lovage stirred in.
Wine reduction
Pour the wine and cane sugar into a small pot. Turn the heat up high and boil rapidly until the liquid reduces to a syrupy consistency. Stir often and watch closely so it doesn't burn. Remove from the heat and season with a pinch of salt and pepper.
Serving
Stir olive oil into the lentils in the pan and serve on warmed plates. Top with slices of grilled chicken and drizzle with the wine reduction. Serve immediately.
